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We went a little dessert crazy the last couple of weeks...
First, on February 20th, we started off with a the Black Forest Cake which isn't really a black forest cake but a swiss desert like from the Fort Worth Swiss Pastry Shop. It is super simple to make and is made with very few ingredients. There are some things we should have done differently - spraying the cooking sheets would be one of those things. Using a ziploc bag to pipe the meringue would be another. Overall, it turned out super awesome for the first time making it. We added a little bit more sugar into the whipped cream, and thought it might actually need some even sweeter cream for the frosting. We did not have almonds to chop up, but rather used superfine almond flour, that we had previously also used for the french macarons.
Preparing the Meringue over the heat really gave it more stability and fluff.
Here is the original recipe: http://cambridgecowgirl.blogspot.com/2011/03/schwarzwaldtarta-swiss-pastry-shop_11.html
We went a little dessert crazy the last couple of weeks...
First, on February 20th, we started off with a the Black Forest Cake which isn't really a black forest cake but a swiss desert like from the Fort Worth Swiss Pastry Shop. It is super simple to make and is made with very few ingredients. There are some things we should have done differently - spraying the cooking sheets would be one of those things. Using a ziploc bag to pipe the meringue would be another. Overall, it turned out super awesome for the first time making it. We added a little bit more sugar into the whipped cream, and thought it might actually need some even sweeter cream for the frosting. We did not have almonds to chop up, but rather used superfine almond flour, that we had previously also used for the french macarons.
Preparing the Meringue over the heat really gave it more stability and fluff.
Here is the original recipe: http://cambridgecowgirl.blogspot.com/2011/03/schwarzwaldtarta-swiss-pastry-shop_11.html
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| The cake! |
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| Slice of delicious cake |
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| Top View |
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| All put together! |
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| The layers of almond merengue |
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| Underside of the Meringue |
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| Another layer |
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| All ready for baking! |
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| So much flufff!!!!! |
Ingredients:
Cake Layers:
4 large egg whites
1 cup sugar, divided
1 t. vanilla
1/2 t. lemon juice
1 pinch of salt
1 cup almond flour
"Frosting" and decoration
3 cups heavy cream
8 Tablespoons confectioners sugar
Trader Joe's 72% cacao chocolate bar shavings
4 large egg whites
1 cup sugar, divided
1 t. vanilla
1/2 t. lemon juice
1 pinch of salt
1 cup almond flour
"Frosting" and decoration
3 cups heavy cream
8 Tablespoons confectioners sugar
Trader Joe's 72% cacao chocolate bar shavings
Directions:
1. Combine egg whites, 2/3 cup of sugar, vanilla, lemon juice, and salt in the bowl of a standing mixer.
2. Fill a saucepan about half full with water, and bring to a boil
3. Place the mixer bowl on top of the water and slowly stir the egg whites with a whisk for about 5 minutes until glossy
4. Take the bowl off the heat and attach it to the mixer. Use the whisk attachments and whisk on high speed until the bowl cools down.
6. Reduce mixer speed to medium and slowly add in the last 1/3 cup of sugar
5. Add in the 1 cup of almond flour and fold it in to the egg whites.
7. Prepare three baking sheets or parchment paper sheets by spraying them with oil. If using parchment paper, tracing a 9" outline with a pencil might be helpful to make sure the cake layers are the same size. We just eyeballed it and it came out pretty close.
8. Pipe the filling in a circle onto each of the three baking sheets.
9. Bake at 300F for about 30 minutes. Be mindful to watch and make sure that the cake layers do not get overbaked.
2. Fill a saucepan about half full with water, and bring to a boil
3. Place the mixer bowl on top of the water and slowly stir the egg whites with a whisk for about 5 minutes until glossy
4. Take the bowl off the heat and attach it to the mixer. Use the whisk attachments and whisk on high speed until the bowl cools down.
6. Reduce mixer speed to medium and slowly add in the last 1/3 cup of sugar
5. Add in the 1 cup of almond flour and fold it in to the egg whites.
7. Prepare three baking sheets or parchment paper sheets by spraying them with oil. If using parchment paper, tracing a 9" outline with a pencil might be helpful to make sure the cake layers are the same size. We just eyeballed it and it came out pretty close.
8. Pipe the filling in a circle onto each of the three baking sheets.
9. Bake at 300F for about 30 minutes. Be mindful to watch and make sure that the cake layers do not get overbaked.
After the layers are all baked - let cool
"Frosting"
Whip the heavy cream and powder sugar using the stand mixer.
Cake Assembly:
1. Start with a layer of meringue, cover with frosting and top with another layer of meringue. Frost the top and sides of the cake and sprinkle chocolate shavings on the top and sides.
What we liked:
It was so exciting to try something new! The cake turned out very close to what we wanted it to taste like (the swiss pastry shop cake!)
What we didn't like:
The layers of cake looked like they got a little too browned, but it was actually not noticeable. Spraying the baking sheets might help with that. Also using the ziploc bag to create the layers might allow for more even distribution of "batter"
What Kaspian thought about it:
He actually ate the cake. Astrid LOVED it.
Next time:
No changes! Next time should go smoother since we know what we are doing now :)
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